Mango Lassi Cookies
Mango Lassi Cookies are a delightful fusion of the classic Indian mango lassi drink and a soft, chewy cookie. The infusion of sweet, tropical flavor of ripe mango in these cookies are complemented by a delicate cardamom glaze, which adds a warm, aromatic spice to each bite. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost to you.
Equipment
- 2 Baking sheet
- 2 Wire rack
- Parchment paper
- Standing Mixer with Paddle and Whisk Attachment or large bowl with mixer
- Measuring cups and spoons
Ingredients
- Ingredients for cookie:
- ½ cup softened unsalted butter
- 1/2 cup white granulated sugar
- ½ cup brown sugar
- 2 Eggs or Egg Replacer
- 1 tsp vanilla extract
- 4 tsp mango extract
- 2 cups tiger nut AP flour or preferred flour
- ½ tsp Baking Soda
- ½ tsp Pinch of salt
- Ingredients for frosting:
- 1 cup confectioners sugar
- 4-5 tsp milk
- ½ tsp of cardamom
- ¼ tsp vanilla extract
- 1 tsp honey
Ingredients for Cookie:
- ½ Cup Softened unsalted butter
- 1/2 Cup White granulated sugar
- ½ Cup Brown sugar
- 2 Eggs or Egg Replacer
- 1 tsp Vanilla extract
- 4 tsp Mango extract
- 2 cups Tiger nut AP flour or AP flour
- ½ tsp Baking Soda
- ½ tsp Pinch of salt
Ingredients for Glaze:
- 1 cup Confectioners sugar
- 4-5 tsp Milk
- ½ tsp of Grounded cardamom
- ¼ tsp Vanilla extract
- 1 tsp Honey
Instructions
- Gather the ingredients for the cookie dough.
- Cream together the butter and sugars together with a paddle attachment in the standing mixer on low speed or large bowl and mixer.
- If you’re using egg replacer, prepare them per package instructions. Add the eggs or eggs replacer, mango extract and vanilla extract to the creamed butter and sugar mixture in the standing mixer
- In a separate mixing bowl, whisk together the tiger nut AP flour or all-purpose flour with the baking soda and salt.
- Add the dry ingredients to the creamed butter mixture in the standing mixer and use the paddle attachment to combine on low speed.
- Allow dough to form in the standing mixer. When clumped together, scoop the dough out onto a cling wrap and form it into a big ball. Cover the ball with the cling wrap.
- Freeze the dough for 30 minutes or refrigerate for 1 hour. While the dough is chilling, clean the standing mixer bowl to prepare the cookie glaze.
- Preheat oven to 350 F/175 C.
- On a parchment-lined baking sheet, scoop 1.5 TBS worth of dough and form into a round ball and gently press down to slightly flatten it. See the pictures above.
- Bake for 13-15 minutes. Remove cookie sheet from oven and allow to cool for 10 minutes.
- While cookies are baking or cooling, combine glaze ingredients with a whisk attachment on the lowest speed until well incorporated in the standing bowl mixer or large bowl. You should be able to drizzle the glaze after it is completed.
- Once cookies are completely cooled, transfer them onto the cooling rack and then place that cooling rack back onto the parchment-lined cookie sheet. This will help catch any frosting that spills in between and over the cooling rack.
- You can frost in a variety of ways. We took the cookies and dunked each one into the glaze so that the tops were coated before placing them back onto the cooling rack. You can also take a spoon and drizzle the frosting onto the cookies.
- Allow the glaze to set for five minutes and then enjoy!